JPH0334912B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a puffed product with improved nutritional properties and digestibility, and a method for producing the same. This invention relates to a puffed product and a method for producing the same. Grain seeds such as rice, wheat, and corn have been used as food for humans since ancient times and are important as an energy source, but they also have great significance as a source of protein and vitamins. However, grain seeds generally have a common problem of low protein content, as well as low content of essential amino acids, especially lysine, and the need for grain foods enriched with protein and vitamins is extremely high. I can say it. Furthermore, in Japan, the proportion of elderly people in the total population is increasing, and when infants and the infirm are included, it is thought that there will be a large number of people who need easily digestible foods. Based on the above-mentioned background, an object of the present invention is to provide a grain food with improved nutritional properties and digestibility, and to provide an industrially applicable and practical method for producing the food. be. Specifically, the yeast-containing sorghum contains waxy sorghum or pearl barley and sterilized yeast of 5 to 30% by weight of the waxy sorghum or pearl barley, and has a specific volume of 5.0 ml/g or more. Another object of the present invention is to provide a puffed product in which the degree of alphaning of pearl barley starch is 90% or more, and a method for producing the same. [Prior art and problems to be solved by the invention] Conventionally, for protein enrichment of grain seeds, grain proteins such as wheat gluten and gluten meal, oil seeds such as soybean meal and rapeseed meal, or fat meal and krill have been used. Marine protein has been used. Among these, grain proteins are excellent in that they do not impair the good swelling properties of grain seeds, but the lysine content in the proteins is low, making them unsuitable for improving nutritional properties. Although marine protein and rapeseed meal are effective in improving nutritional properties, they are unsuitable because even a small amount of them significantly impairs the puffiness of grain seeds. In the case of soybean meal, it considerably impairs the swelling properties of grain seeds and also contains vitamin B.
It is insufficient in terms of group reinforcement effect. Yeast has a high vitamin content, a high lysine ratio, and a large amount of B group vitamins, so it has the potential as an additive raw material, but because of its strong cell wall, it is difficult to digest and absorb in the human body. There was a problem. Furthermore, there was a problem in that when large amounts of yeast were ingested, the amount of uric acid in the blood increased. [Means for Solving the Problems] In view of the above-mentioned problems, the present inventors conducted intensive research and found that they added and mixed an appropriate amount of yeast to specific grain seeds, and added and mixed them with an appropriate amount of moisture using an extruder. The present invention was completed based on the discovery that puffed foods with improved nutritional properties and digestibility can be produced by hot extrusion molding. The present invention contains sterilized yeast with damaged cell walls in a ratio of 5 to 30 parts per 100 parts of waxy sorghum or pearl barley, has a specific volume of 5.0 ml/g or more, and has a specific volume of 5.0 ml/g or more. It is a puffed product with improved nutrition and digestibility, in which the degree of alphaning of the starch contained in sorghum or pearl barley is 90% or more. Add and mix
Moisture content 10-30%, temperature 120℃ or more, pressure 10Kg/
The present invention relates to a method for producing the above-mentioned puffed product with improved nutritional properties and digestibility, characterized by carrying out heating extrusion molding using an extruder under processing conditions of cm ² or more. Cereal seeds include starch seeds whose starch is composed of amylose and amylopectin,
There are waxy seeds whose starch consists only of amylopectin, but it is known that amylose inhibits gelatinization of starch when it forms a complex with lipids. Cereal seeds are more suitable. When waxy grain seeds are used, the volume expansion and water-soluble total sugar increase are remarkable during hot extrusion molding, and the texture and digestibility of the puffed product are extremely excellent. Particularly in the case of waxy sorghum, the volume expansion is remarkable, and in the case of adlay, the seeds themselves have a high protein content, and both of these are extremely suitable grain seeds for the present invention. Yeast in the present invention refers to fungi that spend most of their lives as single cells and reproduce vegetatively by budding. Specifically, baker's yeast, beer yeast, wine yeast, soy sauce yeast, lactose-fermenting yeast, feed yeast, etc. can be mentioned, and the bacterial species name is Saccharomyces cerevisiae.
cerevisiae), Saccharomyces carlsbergensis, Saccharomyces roxy (Saccharomyces
rouxii), Kluyveromyces fragilis, Kluyveromyces lactis, Candida utilis, and the like. According to the WHO standards regarding SCP (Single Cell Protein), it is necessary to keep the intake of nucleic acids to less than 2 (g/day). The yeast in the present invention also has a high nucleic acid content (5-12%), making extruded yeast-only products unsuitable. From this point of view, 3.3
It is effective to mix and expand the yeast with -20 times the amount of grain seeds to reduce the nucleic acid content to the level of ordinary food, and more preferably to use denucleated yeast from which nucleic acids have been removed. Yeast nucleic acids are useful as raw materials for seasonings, and are extracted and decomposed to be used as flavor-producing nucleotides, but in the case of the present invention, nucleic acids are not necessary, and such nucleic acid-removed yeast,
In other words, enucleated yeast is extremely suitable. In the present invention, the addition ratio of yeast to waxy sorghum or adlay is required to be in the range of 5 to 30% by weight. Addition ratio is 5
If the addition ratio is less than 30%, the enrichment effect of protein, lysine, and vitamin B by addition of yeast will be insufficient, and if the addition ratio exceeds 30%, the starch content of the yeast-containing sorghum or pearl barley will be approximately 62% or less. , 5.0 due to insufficient swelling
It is unsuitable because a product with a specific volume of ml/g or more cannot be obtained and a puffed product with excellent texture cannot be obtained. From the viewpoint of the effect of nutritional enrichment and the effect of suppressing swelling by adding yeast, it is more preferable to add and mix 10 to 20% by weight of yeast to the sorghum or pearl barley. According to the present invention, a puffed product with a vitamin B content of 0.6 mg% or more can be obtained. In the present invention, the moisture content of the yeast-containing sorghum or adlay is required to be in the range of 10-30% by weight. If it is less than 10% by weight, not only will the gelatinization of the starch be insufficient, but also the fluidity of the yeast-containing sorghum or pearl barley during heating will decrease, making it impossible to obtain a good puffed product.
On the other hand, if it exceeds 30% by weight, the volume expansion at the extruder outlet will be insufficient due to insufficient pressure due to excessive fluidity of the yeast-containing sorghum or pearl barley during heating, resulting in 5.0ml/
It is unsuitable because it cannot achieve a specific volume of more than g. In order to adjust the moisture content, it is preferable to leave the product in a humidity control room with a constant temperature and humidity to slowly and uniformly equilibrate it, but it is also possible to spray a certain amount of water to control the humidity. . The extruder used in the present invention means a heating extrusion molding device, and includes steam, electric heater,
Grinding and mixing the raw materials with a motor-driven screw while heating the raw materials with dielectric heating, etc.
This is a processing device that compresses, transfers, and extrudes through pores.
Depending on the number of screw axes, the extruder may be classified as a single-screw type or a two-screw type, and in the present invention, from the viewpoint of practicality in food production, a single-screw extruder is suitable because it is an inexpensive device and is easy to operate. Specifically, examples include the X-150 type Kutzker extruder manufactured by Wenger, the 20D-N type extruder manufactured by Bravender, and the Fritograin puff machine manufactured by Brothers. The extruder processing conditions in the method of the present invention require a temperature of 120° C. or higher and a pressure of 10 kg/cm ² or higher. In order to destroy the cell walls of yeast and turn sorghum or pearl barley starch into alpha to improve its digestibility, the inside of the extruder must be at a high temperature and pressure that is higher than the boiling point of water, and at the outlet the tissue structure can be changed by bumping water. It is necessary to destroy and rapidly expand the volume, dry and mold, that is, to expand. However, if the temperature is below 120℃ or the pressure is
If it is less than 10 kg/cm ² , it is unsuitable because it will simply be extruded or the pores will be clogged and the above-mentioned swelling will not occur. As a result of the above-mentioned swelling treatment, the degree of alphaning of the starch of the sorghum or pearl barley becomes 90% or more, making it susceptible to oxygen decomposition.
Foods with excellent digestibility can be obtained. If the degree of alphaning is less than 90%, it is unsuitable because further cooking such as steaming or fried rice is required. [Effects of the Invention] The effects of the present invention are as follows. 1 For waxy sorghum or pearl barley, 5
By adding and mixing more than % of yeast by weight,
A puffed product with high protein content and rich in lysine and B vitamins is obtained. 2 By carrying out the expansion process using an extruder under the processing conditions of water content of 10-30% by weight, temperature of 120℃ or higher, and pressure of 10Kg/ ^cm2 or higher, more than 90% of the starch is converted to alpha, resulting in expansion with improved digestibility. product is obtained. 3 Moisture content 10-30% by weight, processing temperature 120℃ or higher,
By carrying out the swelling process using an extruder under processing conditions of a pressure of 10 kg/cm ² or more, it becomes possible to destroy the cells of the added yeast and improve digestibility. 4 By performing the puffing process using an extruder under the processing conditions of moisture content of 10-30% by weight, temperature of 120°C or higher, and pressure of 10kg/ ^cm2 or higher, the excellent puffing properties of waxy sorghum or pearl barley are not significantly impaired. A puffed product with a specific volume of 5.0 ml/g or more and a good texture can be obtained. 5. When chewy sorghum or pearl barley is used, the volume expands significantly during the puffing process, and a puffed product containing a large amount of water-soluble total sugar can be obtained. 6. When using enucleated yeast as the yeast, a puffed product with high safety can be obtained even when ingested in large quantities. 7. When using chewy sorghum, a puffed product with an extremely large specific volume can be obtained. 8 When using pearl barley, a puffed product with a very high protein content can be obtained. 9 When a uniaxial extruder is used as the extruder, the expanded product can be easily obtained at low cost. [Example] Example 1 Waxy sorghum was milled to a yield of 88% using a Nakano type vertical rice mill. Additive-free or baker's yeast for 3.0 kg of this refined sorghum (moisture content 14%)
After adding 15% by weight of either soybean meal or gluten meal as dry matter and leaving it in a humidity control room at 20°C and 75% RH for 3 days, it was heated using a Fritograin puff using a single-screw extruder manufactured by Brothers Co., Ltd. Heat extrusion molding was performed using a machine (15 horsepower).
The L/D ratio of the screw was 3/1, and the nozzle portion used had a rectangular 6 hole size of 1×10 mm. The sample feeding speed was 1 kg/min, and the spindle rotation speed was 240 rpm. Heat the nozzle part with an electric heater for 50 minutes, and when the temperature reaches 220℃, start the device, feed 5 kg of brown rice, and extrude it.
When the swelling became steady, the brown rice was switched to the test sample and hot extrusion molding was performed. Motor load current during sample processing is 50-52A, pressure is 50Kg/
It was constant at ^cm2 . The extruded workpiece is cut into chips by a rotating cutter at the nozzle exit.
I got snack-like food. All of these four types of puffed foods, except for the soybean meal-added product, were well puffed and had a crispy texture. These four types of puffed foods were pulverized using an ultracentrifugal pulverizer, and the protein content was measured using the Kjeldahl method. In addition, after performic acid oxidation and 6N hydrochloric acid hydrolysis, Hitachi
Amino acid analysis was performed using an automatic amino acid analyzer model 835, and amino acid scores and chemical values for humans and growing rats were calculated. Furthermore, vitamin _B1 content was measured by the thiochrome method.
In addition, the specific volume of each puffed product was measured using the plant seed replacement method of Shimuse et al.
BAP method (Starch Science, Vol. 28, No. 4, p235-240,
(1981). The results are shown in Table 1.

【table】

[Table] As is clear from Table 1, in the case of the example of the present invention, the crude protein content was lower than that of the control due to the addition of yeast.
The chemical value and amino acid score also increased from 26 in the control to 55 and 36 in the control, respectively.
showed a remarkable improvement to 75. Also, vitamin _B1
1.47 mg% compared to 0.35 mg% in the control.
It increased by 4.2 times. In contrast, in the case of gluten meal, although the crude protein content was slightly increased compared to the control, the chemical value and amino acid score were rather inferior to the control due to the low lysine content, and the vitamin B ₁ No increase was observed. In addition, in the case of soybean meal, although it showed a reinforcing effect similar to that of yeast addition in terms of protein quantity and quality, the amount of vitamin _B1 was only about 33% compared to the present invention. It was significantly inferior in comparison. In terms of the volume of the puffed product and the degree of alphaning, in the case of the yeast-added product of the present invention, it was 5.32
ml/g and 98%, which were very good results. Further, as a result of microscopic observation after Gram staining the powder of No. 2, it was confirmed that the added yeast cells were destroyed by the heating extrusion treatment and did not remain in their original state. Suspend 0.1 g of each of the raw yeast powder and the powder of No. 2 above in 10 ml of sterilized water, and add one platinum loop of the powder to PDA (potato powder).
dexrose agar) streaked onto the medium;
When observed after 24 hours at 30°C, it was found that the raw material yeast had formed colonies due to proliferation, but No. 2
In the case of , no colonies were observed, and it was confirmed that the yeast was completely sterilized by the heat extrusion treatment. Example 2 The same glutinous sorghum (unmilled) as used in Example 1 was mixed with 10% by weight of each of the same baker's yeast, soybean meal, krill powder from which internal organs were removed, rapeseed meal, and fat meal as in Example 1. Example 1
Processing temperature 150℃ using the same extruder as
Hot extrusion molding was performed at a pressure of 40 kg/cm ² . The specific volume (ml/g) of each chip obtained by cutting with a rotary cutter was measured by the plant seed replacement method, and the results are shown in Table 2.

[Table] As is clear from Table 2, adding a high protein material causes a reduction in swelling property (reduction in specific volume) compared to the control, but in the case of the yeast of the present invention, Compared to other high-protein materials, the degree of decrease in swelling property is the smallest, and it is found that it is most suitable as a high-protein material to be added to improve the protein content of sticky sorghum, both quantitatively and qualitatively. Example 3 After threshing pearl barley and Japanese yuzudama using a Chiyoda-type rubber roll huller, they were milled to a yield of 75% using a Nakano-type vertical rice milling machine. As a result of the iodine coloration test, white pearl barley was stained reddish-purple, and white pearl barley was stained bluish-purple, and it was determined that pearl barley was stained with waxy seeds, and pearl barley was stained with waxy seeds. Wako Pure Chemical Industries, Ltd. produced 5 kg of each of these refined pearl barley and refined pearl barley.
Add and mix 750g of manufactured dry yeast (brewery yeast),
165℃ using the same extruder as in Example 1.
Hot extrusion molding was performed at 60 kg/cm ² . The specific volume (ml/g) of the thus obtained puffed product was measured by the plant seed replacement method. Furthermore, the puffed product was pulverized using an ultracentrifugal pulverizer, and the degree of starch alphaning was measured by the BAP method of Kainuma et al., and the crude protein content was measured by the Kjeldahl method. Vitamin _B1 content was determined by the thiochrome method. Also,
1 g of the powder was extracted with 100 ml of water, and the amount of sugar in the supernatant obtained by centrifugation was measured by the phenol-sulfuric acid method. The above measurement results are shown in Table 3.

[Table] As is clear from Table 3, when yeast is added to adlay, which is a sticky grain, and heat extrusion molding is performed, the specific volume of the puffed product is 6.7 ml/g, which shows good puffing properties. However, the texture was excellent.
When yeast is added to Juyuzudama, which is a grain of the same genus as adlay, and heat extrusion molding is performed, the specific volume of the puffed product is 3.1 ml/g.
It showed insufficient leavening properties, and the texture was also poor. Furthermore, in the case of pearl barley, the water-soluble total sugar is 50.9
%, and the degree of alphaning of starch is also
In contrast, the water-soluble total sugar content of Yuzudama was low at 21.3%, and the degree of alpha-alphalation of starch was low at 73.1%. In addition, in the case of pearl barley, the crude protein content is 20.2%, and the vitamin B content is ₁ %.
An extremely high puffed product of 1.4 mg% was obtained. Example 4 The same sticky sorghum as in Example 1 was ground to about 50 mesh using a Brabender test mill.
To the sticky sorghum, 8 parts by weight of Lactate yeast manufactured by Snow Brand Foods Co., Ltd. and 100 parts by weight of water were added and mixed, and then molded using a feed molding machine manufactured by Okazaki Sangyo Co., Ltd. to a diameter of 4 mm and length. It was molded into a 10mm chip. The chips were dried at 50°C in a hot air dryer, and a certain amount of sample was taken out each time the desired moisture content was reached using an infrared moisture meter manufactured by Kett Kagaku Co., Ltd. Chips of 10, 15, 20, 30, and 40% were prepared. When this product was heated and extruded at 150°C using the same extruder as in Example 1, the pressure was 10°C only in the case of No. 18.
Although the swelling did not reach Kg/cm ² and the swelling was insufficient, other than that, the swelling was good. The specific volume and processing conditions of the puffed product thus obtained were as shown in Table 4. As is clear from Table 4, the moisture content of the chips before swelling is 10-30% by weight.
Good swelling properties were shown in the case of

【table】

Claims (1)

[Claims] 1. Add sterilized yeast with damaged cell walls to 100 parts of waxy sorghum or pearl barley at 5 to 30 parts.
%, has a specific volume of 5.0 ml/g or more, and has improved nutrition and digestibility, characterized in that the degree of alphaning of the yeast-containing sorghum or pearl barley starch is 90% or more. Puffed products. 2. Claim 1 containing 10-20 parts of yeast per 100 parts of sticky sorghum or pearl barley
Puffed products listed in Section. 3 Claim 1 in which the yeast is enucleated yeast
Puffed products listed in Section. 4 Add 5-30 parts of yeast to 100 parts of sticky sorghum or adlay and heat extrude using an extruder under processing conditions of water content 10-30% by weight, temperature 120℃ or higher, and pressure 10Kg/cm ² or higher. A method for producing a puffed product with improved nutritional and digestibility characterized by molding. 5. The method for producing a puffed product according to claim 4, which comprises adding and mixing 10 to 20 parts of yeast to 100 parts of sticky sorghum or adlay. 6 Claim 4 in which the yeast is enucleated yeast
Methods for manufacturing puffed products described in Section 1.